Apple Jellies

Have you ever made your own candy?

This is your chance! It is so incredibly easy and tastes so much better than store bought candy. It’s fresh, like biting into an apple and it’s jelly! Best of all, it is also Kosher for Passover!

So instead of buying those nasty “fruit” jellies at the grocery store this holiday, make your own and make it healthier.


8 apples, mix it up with some macintosh and some gala.

1 1/2 c. water

1 1/2 c. sugar

1 lemon, juiced

1/4 tsp. Kosher salt


Line an 8×8 pan with parchment paper and spray the paper with a flavourless oil spray under the parchment and then over the parchment for easy removal.

Place apples in a large pot and pour in the water.


Place on medium heat and cook until apples are cracked open and completely tender, about 20 minutes.



Let apples cool before handling them. Remove apples and peel off skin with your fingers. In a medium bowl, squeeze the inner part of the apple off the core. Discard the skin, stem and core.

Place apples into a food mill or using a fine sieve pass the apples through to get a more applesauce-like consistency.



This will give you a smooth jelly finish. Do not skip this step.

Place this applesauce-like mixture into a saucepan and add the lemon juice, sugar and salt. Stir. Turn heat on lowest setting and simmer apples for 1 hour and 15 minutes.



As this applesauce is cooking, stir from time to time. You will notice that the applesauce will thicken.

After an hour and 15 minutes, place applesauce in the prepared pan. Set the pan in the fridge and allow to set, about 15-20 minutes.

Once set, flip pan over onto a clean surface.



As you can see, my husband got to it while I went to get the sugar….I swear, sometimes, I just don’t know what to do to him.

Cut apple jelly into 1 inch cubes. Place sugar onto a plate and coat the jellies in the sugar. If you are not serving right away, do not coat in the sugar as it will dissolve. You can store the jelly in a tuperwear in the fridge between pieces of parchment paper.



Recipe from


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